Prepare the Chicken: Bring a large pot of salted water to a boil. Gently lower in your chicken & cook for about 12-15 minutes, or until 165° F in the center. (The time will depend on the size of your chicken breasts - cut them into big chunks for faster cooking.) Once done, let rest for a few minutes then shred or cut into bite sized pieces. Add to a large pot with the broth. Bring to a boil, then stir in the rice. Add salt + pepper to taste, then cover the pot and remove from heat.

Prepare the Veggies: Melt the butter in a large saucepan over medium-high heat. Reduce heat to medium and add garlic, onion, celery, carrots, and spices and cook until the vegetables start to soften, about 6-8 minutes. Stir in the flour, and cook, stirring, for 5 minutes - to cook out the raw flour taste. Slowly stir in the cream, and continue stirring until the mixture is smooth (it may not be super smooth - see photo above - it's fine if the butter separates some!). Cook 3-4 more minutes, to thicken and to soften the vegetables a bit more.

Finish the Soup: Stir this mixture into the big pot with the broth, rice, and chicken. Let simmer over low heat until everything is warmed through and until the rice is done, about 10-15 more minutes. I usually leave the lid on here, but cracked open by leaving the spoon in the pot. Give it a stir occasionally during this last bit of cook time.Taste, and add more seasoning as desired. (I usually end up adding a few more splashes of everything.)

Serve + Store: Serve with crusty bread - yum! Store leftovers in an airtight container in the fridge for 5-7 days.